This is my go-to-dinner-on-the-table-in-20-minutes dish. I posted this blog several years ago. It’s pretty much the same dish, only different vegetables and a little different preparation. It’s a good basic recipe that you can adapt to what you have on hand.

This time, I made the basic broth/sauce in the first recipe but added a couple tablespoons of peanut butter. You can use another butter, or leave it out all together. In the original blog I added the vegetables to the broth to cook them. This time I sauteed the vegetables in a separate pan and poured the broth into the bowl because I wanted the vegetables, especially the snow peas, to be crunchy.

This will serve 4 people

For the broth you will need;

1 14-ounce can full-fat coconut milk

1/2 can water (use the coconut can to measure)

4 Tablespoons ginger, peeled and grated

2 tablespoons of nut butter, I used peanut butter

1/2 cup of onions or shallots

Juice of one or two limes, taste it after one lime and add more if you need to

1 or 2 chilies, like Serrano or jalapeno (optional)

1 tablespoon brown sugar

Combine all these ingredients in a pan and bring to a gentle boil. While that is cooking prepare your vegetables.

Use lots of seasonal vegetables, at least 1 1/2 cup per person. These are the vegetables I used.

Fava beans, turnips, snow peas and kohrabi. Peel and cut the vegetables into bite size pieces. I had some mushrooms I forgot to put in the picture, oops.

Cook the vegetables until they are tender.

That’s it. Serve it in a bowl with rice or noodles and pour the broth in the bowl.

It takes longer to make the rice or noodles than the rest of the dish. Leftovers are great the next day with a hard boiled egg!